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Kombucha FAQs
Everything you need to know about brewing, flavouring, and caring for your kombucha.
Getting Started
What is kombucha?
Kombucha is a naturally fermented tea made with sweetened tea and a SCOBY (Symbiotic Culture of Bacteria and Yeast). It’s tangy, fizzy, and rich in probiotics.
What is a SCOBY?
SCOBY stands for Symbiotic Culture of Bacteria and Yeast. It’s the jelly-like “mother” that transforms sweet tea into kombucha through natural fermentation.
What do I need to make kombucha?
You’ll need: a SCOBY, starter liquid (from a previous brew or unflavoured raw kombucha), tea (black or green), sugar, a glass jar, a cloth cover, and a rubber band.
Fermentation Process
How long does it take to ferment?
Usually 7–14 days. Start tasting around Day 7 and stop when you’re happy with the flavour — sweet and tangy is ideal.
What tea should I use?
Plain black, green or oolong tea is best. Avoid teas with oils (like Earl Grey) or added flavours, as these can harm the SCOBY.
Do I have to use sugar?
Yes — the sugar feeds the SCOBY. Most of it is consumed during fermentation, leaving behind beneficial acids and probiotics.
Can I flavour my kombucha?
Yes! After the first fermentation, you can bottle it with fruit, herbs or spices for a second fermentation to add flavour and fizz.
Troubleshooting & Storage
Is it normal to see stuff floating in my brew?
Yes — strands, bubbles and a new SCOBY forming on top are all signs of a healthy ferment.
My kombucha is too sour. What happened?
It fermented too long. Next time, taste earlier. You can dilute over-soured kombucha with juice or water before drinking.
How do I store my SCOBY?
Keep it in a jar with starter tea at room temperature. Feed it with sweet tea every few weeks to keep it alive.
Can kombucha go bad?
Not usually. If you see fuzzy mould (blue, green, white and dry-looking), discard it. A strong vinegar smell is normal.
Bottling & Fizz
How do I get fizzy kombucha?
Bottle your brew with a bit of fruit, juice or sugar and seal it tightly. Leave at room temperature for 2–5 days, then refrigerate.
Why isn’t my kombucha fizzy?
Try adding more sugar or fruit in the second ferment, use flip-top bottles, and ensure your brew is kept warm (around 20–24°C).
Do I have to refrigerate kombucha?
Yes, once it's ready. Cold slows down fermentation and helps preserve the flavour and fizz.
Health & Safety
Is kombucha good for gut health?
Yes — real, raw kombucha contains living probiotics and organic acids that support digestion and microbiome balance.
Is kombucha alcoholic?
It can contain trace amounts (<0.5%). Longer fermentations or bottling can increase this slightly, but it’s still considered non-alcoholic.
Can kids drink kombucha?
In small amounts, yes. Choose low-acid, low-sugar batches, and always consult a healthcare provider for children or pregnant people.
Is kombucha gluten-free and vegan?
Yes, it’s naturally both gluten-free and 100% plant-based.
Symbiota Products
Is the Symbiota Kombucha Kit beginner-friendly?
Absolutely. Our kit includes everything you need — a healthy SCOBY, instructions and support to get you brewing confidently.
How do I clean my brewing equipment?
Use hot water and mild soap. Avoid antibacterial cleaners or anything that might leave chemical residues.
Do you offer support if I get stuck?
Yes! We’re always here to help — reach out anytime or check our free resources online.